Vegan Sweet Potato Pie


Not a far cry from the vegan pumpkin pie, but we got a bit lazy with the crust this time.  Having to make about a dozen dishes to share on Thanksgiving had us taking the easy route and using store bought crust this time in stead of making it homemade.  Still delicious!

2 cups masked sweet potatoes

1 cup coconut milk

1/2 cup honey

1/4 cup cornstarch

3 tbsp olive oil

1 tbsp molasses

1 1/2 tsp cinnamon

1/4 tsp sea salt

1/4 tsp nutmeg

1/4 tsp grated fresh ginger

  • Preheat oven to 400 degrees
  • Combine all ingredients and whisk together
  • Pour into prepared pie crust and bake at 400 degrees for 55 minutes


     (coconut mik plus molasses equals a pretty picture!)



About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

One response »

  1. Pingback: Thanksgiving Recap « The Vegetarian Pact's Blog

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